Spice-Rubbed Pork Tenderloin with Mango Sambal

Randy Mayor; Lydia DeGaris-Pursell

Sambal is a generic name for any paste-like condiment made with chiles. Authentic versions tend to be extremely hot. This Malaysian-influenced mango sambal works well with the Southern-style barbeque spice rub. The vinegar gives the condiment a flavor that's reminiscent of a North Carolina mop sauce.

Yield: 4 servings (serving size: 3 ounces pork and 1/4 cup sambal)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 28%
  • Fat: 6.5g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 24g
  • Carbohydrate: 13.2g
  • Fiber: 1.6g
  • Cholesterol: 75mg
  • Iron: 2.1mg
  • Sodium: 573mg
  • Calcium: 21mg

Ingredients

  • Pork:
  • 1 teaspoon brown sugar
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1 (1-pound) pork tenderloin, trimmed
  • Cooking spray
  • Sambal:
  • 1 cup chopped peeled mango(about 1 mango)
  • 1 1/2 teaspoons sugar
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons fish sauce
  • 1 serrano chile, seeded and finely chopped

Preparation

  1. Preheat oven to 425°.
  2. To prepare pork, combine first 8 ingredients in a small bowl. Rub pork tenderloin with spice mixture; refrigerate for 20 minutes.
  3. Place pork on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until meat thermometer registers 160°. Let stand 5 minutes; cut into 1/4-inch-thick slices.
  4. To prepare sambal, combine mango and remaining ingredients. Serve sambal with pork.
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